Description
A perfectly oven-roasted tri tip steak with a savory herb crust, juicy interior, and minimal fuss. Ideal for weeknight dinners or entertaining.
Ingredients
Scale
- 2.5 lb (1.1 kg) tri tip roast (fat cap intact)
- 2 tbsp olive oil
- Dry Rub:
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (optional)
Instructions
- Prep: Pat steak dry and let sit at room temperature for 30 minutes. Preheat oven to 425°F (220°C).
- Rub: Mix all dry rub ingredients. Coat steak evenly with olive oil, then press rub onto all surfaces.
- Sear: Heat an oven-safe skillet over high heat. Sear steak for 3 minutes per side until deeply browned.
- Roast: Transfer skillet to oven. Cook for 15-20 minutes until internal temperature reaches 130°F (54°C) for medium-rare.
- Rest: Remove from oven, tent with foil, and rest for 10 minutes (temp will rise to 135°F/57°C).
- Slice: Cut against the grain into thin slices. Serve with pan juices.
Notes
- For medium doneness, cook to 140°F (60°C) internal temperature.
- Use a meat thermometer for accuracy – tri tip cooks quickly.
- Leftovers make excellent steak sandwiches or salads.
- Reverse sear method: Roast at 250°F (120°C) first, then sear for extra tenderness.
- Prep Time: 35 minutes (includes resting)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 oz cooked
- Calories: 320
- Sugar: 0g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg